"This recipe is one of my very favorites that I developed years ago.....always wins raves."
Combine the first 10 ingredients together in a medium bowl, mixing well. Shape mixture into 3/4 to 1-inch balls. In a large heavy skillet, brown meatballs in hot shortening over moderate heat (or liberally coat skillet with non-caloric vegetable cooking spray). Remove meat balls with a slotted spoon, set aside, and keep warm. Drain off excess fat from skillet, leaving some meat drippings in pan.
Prepare Brandied Peach Sauce. Stir peach sauce into meat drippings in skillet. Simmer sauce, uncovered, over moderate heat for 10 minutes. Add meatballs to sauce and coat thoroughly. Cover and simmer for 45 to 60 minutes. If sauce tends to be thin in consistency, blend cornstarch with cold water until smooth; add to sauce and cook, stirring constantly, over moderate heat until slightly thickened.
Transfer meatballs and sauce to a chafing dish for buffet service. May garnish with sliced fresh peaches, or thawed frozen sliced peaches or sliced canned peaches, if desired. Accompany with wooden picks.
Note: If using turkey or chicken, reduce breadcrumbs to ¼ cup.
Brandied Peach Sauce:
about 2 cups
Combine all ingredients in a bowl, mixing gently but well.
Note: Meatballs and sauce may be frozen and reheated.
Note: If you don't have peach brandy, increase regular brandy to 1 cup.